Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Pecan, Radicchio, and Asian Pear Salad

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

• 3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
• 2 tsp. unsalted butter
• Kosher salt
• 1-1/2 Tbs. sherry vinegar
• 1/2 tsp. granulated sugar
• Freshly ground black pepper
• 2 Tbs. roasted walnut oil
• 2 Tbs. extra-virgin olive oil
• 1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
• 3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
• 1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).

In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.

Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
• 1-1/2 Tbs. finely chopped fresh sage leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Apple and Escarole Salad with Blue Cheese and Hazelnuts

Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy apples. Though you could use peeled apples, their colorful skin makes them pop visually.

• 2 Tbs. apple cider vinegar
• 1 Tbs. minced shallot
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 6 Tbs. extra-virgin olive oil
• 2 oz. whole shelled hazelnuts (about 1/2 cup), toasted and skinned
• 1 lb. (about 2 large) sweet apples best enjoyed raw (such as Fujis or Galas), quartered, cored, and sliced into thin wedges
• 1 lb. escarole, torn or cut into bite-size pieces (about 6 cups)
• 3 oz. blue cheese, crumbled (about 3/4 cup)
• 1/2 small red onion, very thinly sliced length-wise (about 1/2 cup)
• 1/2 cup chopped fresh flat-leaf parsley

In a small bowl, whisk together the vinegar, shallot, mustard, and 1/2 tsp. each salt and pepper. Whisk in the oil in a slow and steady stream until incorporated.

Put the nuts in a zip-top bag, force out the air, seal the bag, and break the nuts with a meat pounder or a heavy skillet into uneven pieces.

In a large bowl, toss the apples with 1 Tbs. of the dressing. Add the escarole, cheese, onion, parsley, and hazelnuts. Toss with the remaining dressing and serve.

Bacon-Wrapped Ginger Soy Scallops

• 1/4 cup soy sauce
• 1 Tbs. dark brown sugar
• 1-1/2 tsp. minced fresh ginger
• 6 very large “dry” sea scallops (8 to 10 oz. total)
• 8 oz. can sliced water chestnuts, drained
• 12 slices bacon, cut in half crosswise

Tip:

Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.

In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).

Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10  minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 1 large butternut squash (about 3 lb.)
• 5 Tbs. extra-virgin olive oil
• 1/2 tsp. chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1-1/2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
• 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
• 6 oz. Stilton, cut into 8 wedges

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Warm Salad of Autumn Greens with Plum Vinaigrette

Use any combination of hardy greens you like.

For the plum vinaigrette:

• 5 Tbs. Damson plum or beach plum preserves
• 1/4 cup Champagne vinegar or white-wine vinegar
• 1 Tbs. Dijon-style mustard
• 1 cup canola or peanut oil
• 1 Tbs. chopped shallots
• Kosher salt and freshly ground pepper

For the greens:

• One 10-oz. bag spinach or 1 lb. fresh loose spinach

• 1 bunch red or green Swiss chard or young kale
• 1 large or 2 small heads frisée or escarole
• 3 to 4 Tbs. olive oil or peanut oil
• 3/4 cup (about 3 oz.) roasted, peeled hazelnuts, roughly chopped, or 1 lb. chestnuts, roasted, peeled, and quartered

Up to one week ahead:

In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.

Up to four days ahead:

Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisée or escarole. Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.

Just before serving:

Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 Tbs. of the olive oil over medium-high heat and add one-third of the greens, one-third of the nuts, and a bit of salt and pepper. Sauté 1 to 2 minutes, stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter. Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.

Greek Salad Skewers

• One-quarter English cucumber
• Kosher salt and freshly ground black pepper
• 1/4 lb. feta cheese, cut into 16 small cubes
• 8 pitted Kalamata olives, halved
• 8 ripe grape or cherry tomatoes, halved
• 2 Tbs. extra-virgin olive oil

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Garlic Roasted Shrimp Cocktail

Roasting the shrimp with garlic gives them a punch that's great with my spicy cocktail sauce.

• 1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
• 2 cloves garlic, finely chopped (about 1 tablespoon)
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. cracked black pepper
• Cocktail Sauce 

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Greek Salad Skewers

• One-quarter English cucumber
• Kosher salt and freshly ground black pepper
• 1/4 lb. feta cheese, cut into 16 small cubes
• 8 pitted Kalamata olives, halved
• 8 ripe grape or cherry tomatoes, halved
• 2 Tbs. extra-virgin olive oil

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

Crunchy Roasted Pepitas

• 1 cup large raw pepitas (pumpkin seeds)
• 1 tsp. olive oil
• 1-1/2 tsp. ground coriander
• 3/4 tsp. kosher salt
• 1/2 tsp. dried dill
• 1/4 tsp. freshly ground black pepper
• Pinch cayenne (optional)

Position a rack in the center of the oven and heat the oven to 325°F. Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. (If you’re working ahead, refresh the pepitas for a minute or two in the oven before serving).

Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

• 4 Tbs. unsalted butter
• 1/3 cup pure maple syrup
• 6 quarter-size slices fresh ginger, halved
• 1 Tbs. water
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. Tabasco, or to taste
• 1 lb. (4 cups) shelled walnuts

In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

Endive Spears with Sweet Potato, Bacon & Chives

This festive appetizer pleases both the cook and guests. It’s quick and easy, a perfect blend of both sweet and savory, and it’s just enough to tide everyone over until the big meal comes.  

• 3 slices bacon, thinly sliced crosswise
• 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives
• 2 medium heads Belgian endive
• 1/4 cup creme fraiche or sour cream

Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.

Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 3 Tbs. verjus
• 2 Tbs. grapeseed oil
• 1-1/2 Tbs. finely chopped shallot
• 8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
• 2 cups mixed grapes, halved, and seeded if necessary
• 1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
• Kosher salt and freshly ground black pepper

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Silky Leek & Celery Root Soup

For the best flavor, make this soup a day in advance.

• 3 Tbs. unsalted butter
• 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
• 1 medium yellow onion, thinly sliced
• 1 tsp. kosher salt; more to taste
• 1-1/2 lb. celery root (about 1 large)
• 3/4 cup crème fraîche
• 1/4 cup heavy cream; more as needed
• Freshly ground black pepper
• 1/4 cup thinly sliced fresh chives

In a 4-quart or larger heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Reduce the heat to low if you see signs of browning.

Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.

Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off and the vegetables start to brown, add another 1/2 cup water.) Add 4-1/2 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.

Purée the soup (with a hand blender, or in small batches in a stand blender) to a very smooth, creamy consistency. Let cool completely and then store in the refrigerator at least overnight or for up to two days.

About an hour before serving, put the crème fraîche in a small bowl and stir in enough of the heavy cream so that the mixture reaches the consistency of yogurt. Leave the cream mixture at room temperature until you are ready to serve the soup. (If the cream is too cold, it will cool the soup.)

Reheat the soup. (If it’s too thick, gradually thin it with as much as 1 cup water.) Taste and add more salt as needed. Ladle the soup into small espresso cups or shot glasses. Top each portion with a small spoonful of crème fraîche (it should float on top of the soup). Finish each cup with a pinch of black pepper and a sprinkle of chives.

Cheddar-Cayenne Coins

These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.

• 6 oz. (1-1/3 cups) all-purpose flour
• 3 oz. (about 1-1/4 cups) finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
• 1 tsp. table salt
• 1/8 to 1/4 tsp. cayenne
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. water
• 1-1/2 oz. (1/3 cup) medium finely chopped walnuts
• Kosher salt for sprinkling (optional)

Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.

Apple and Escarole Salad with Blue Cheese and Hazelnuts

Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy apples. Though you could use peeled apples, their colorful skin makes them pop visually.

• 2 Tbs. apple cider vinegar
• 1 Tbs. minced shallot
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 6 Tbs. extra-virgin olive oil
• 2 oz. whole shelled hazelnuts (about 1/2 cup), toasted and skinned
• 1 lb. (about 2 large) sweet apples best enjoyed raw (such as Fujis or Galas), quartered, cored, and sliced into thin wedges
• 1 lb. escarole, torn or cut into bite-size pieces (about 6 cups)
• 3 oz. blue cheese, crumbled (about 3/4 cup)
• 1/2 small red onion, very thinly sliced length-wise (about 1/2 cup)
• 1/2 cup chopped fresh flat-leaf parsley

In a small bowl, whisk together the vinegar, shallot, mustard, and 1/2 tsp. each salt and pepper. Whisk in the oil in a slow and steady stream until incorporated.

Put the nuts in a zip-top bag, force out the air, seal the bag, and break the nuts with a meat pounder or a heavy skillet into uneven pieces.

In a large bowl, toss the apples with 1 Tbs. of the dressing. Add the escarole, cheese, onion, parsley, and hazelnuts. Toss with the remaining dressing and serve.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 1 large butternut squash (about 3 lb.)
• 5 Tbs. extra-virgin olive oil
• 1/2 tsp. chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1-1/2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
• 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
• 6 oz. Stilton, cut into 8 wedges

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Escarole with Green Apple, Celery Root, Toasted Pecans & Blue Cheese

The flavors of this salad come together best when it's allowed to sit for 10 or 15 minutes before serving.

• 2 Tbs. cider vinegar
• 1 Tbs. minced shallot
• 2 tsp. Dijon mustard
• 1/4 tsp. sea salt or kosher salt; more to taste
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 1/4 lb. good-quality blue cheese (such as Maytag or Point Reyes Original), crumbled to yield about 1 cup
• 1 medium head escarole (about 1  lb.)
• 1 medium Granny Smith apple (7 to 8 oz.)
• 1 small celery root (about 1/2 lb.)
• 1/2 cup pecan halves, toasted

In a small bowl, whisk the vinegar, shallot, mustard, salt, and a few grinds of pepper. Let the mixture stand for 10 min. and then whisk in the olive oil. Add 2 Tbs. of the crumbled blue cheese and stir gently.

Remove any tough, discolored, or broken outer leaves from the escarole. Trim off the root end with a sharp knife. Tear the leaves into bite-size pieces, wash well, and spin dry thoroughly (you should have about 6 lightly packed cups). Store in a large serving bowl covered with a slightly damp towel in the refrigerator until ready to toss. (If storing for more than an hour, cover the towel-covered bowl with plastic wrap to prevent the towel from drying out.)

Up to 1 hour before serving the salad, peel, core, and dice the apple into 1/4-inch cubes (you should have about 1-1/4 cups). Reserve the apple in a medium bowl. Slice the thick skin from the celery root and dice it the same size as the apple (you should have about 1-1/2 cups). Add the celery root to the diced apple and toss with 2 Tbs. of the vinaigrette to prevent discoloration. Cover and refrigerate until ready to toss the salad.

Toss the escarole and the apple and celery root mixture with the remaining dressing. Break up the pecans into the salad and toss again to incorporate. Season to taste with salt and pepper. (The blue cheese will add a little saltiness, so take care not to oversalt the salad.) Crumble the remaining blue cheese over the salad just before serving.